Review on Farberware Angle Bolster Sharpening Steel by Theresa Grieve

They say it's easier to cut yourself with a dull knife than a sharp one. Still, I like it when my kitchen knives are VERY sharp. I have them professionally sharpened twice a year, using a sharpener in between to keep the blade clean, smooth and sharp. I had actually worn out the steel that came with my original set of knives, so I definitely needed a new one. This sharpening stone is exactly what you think it is. Easy to hold, easy to use and still retains its texture well. If you have good chef's knives, you need quality steel.